Pretty in pink, this is a cake that’s ready for spring
2 tablespoons vegetable or canola oil½ cup full-fat sour cream, at room temperature2 ounces full-fat cream cheese, softened¾ cup fresh raspberries, dividedPreheat the oven to 325 degrees. Grease an 8-by-8-inch square cake pan with nonstick cooking spray. Line the bottom with parchment paper, leaving a two-inch overhang on the sides , and grease the parchment.In a medium bowl, whisk together the flours, cardamom, baking powder, salt, and baking soda until combined.
Transfer the batter to the prepared pan and smooth the surface with a small offset spatula. Bake the cake for 47 to 50 minutes, rotating the pan halfway through, or until a toothpick inserted in the center comes out clean.Let the cake cool in the pan for 20 to 25 minutes, then gently run a small offset spatula around the edges to loosen. Using the parchment sling to assist, transfer the cake to a rack to cool completely.
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